The Pickens sentinel. [volume] (Pickens, S.C.) 1871-1903, 1887-06-23

"flbcr OF huSk.
fOnly ! to i per cent. in the hlsk of
English oats
AS the husk and kernel are given to
stock it was considered desirable to cx-
amino the husk to see if any variation
existed in different localities; the results
proved that the hulls from Western ter
ritories contained less Albuminoids than
from other localities. But as n whole
the oats showed more albuminoids and
oil than other cereals. Ohio samples
were the highest in albuminoids, and
Texas samples the highest in oil, yield
ing as much as 11.20 per cent. and COM
pare favorably with Scotch and best
English oats.
BY extensive selection and introduc-
ton of heavy oats from Sweden, Nor
way, Poland and Scotland, and dis
tributed extensively by the Department
of Agriculture, the quality has been
greatly improved, and the last five years
the acreage under crop very considcra-
bly, increased in consequence, so that
oatmeal now figures in the exports of
grain to Europe. AS corn is too heating
IN summer for horses, there is greater
demand for oats, as the moro wholesome
and nutritious ration for horses. The
total area under crop for last five years
was Is, ,G2S, O29 acres, against II, ,O76, 822
acres (annually) i'll the previous ten
years. With the improved milling and
bruising process of oats by rollers, re-
Gently introduced, and sold now in
America as "rolled" or flattened oats, it
is reasonable to conclude that we shall
soon see the increased demand as an
article Of diet and drink or beverage for
the table much moro appreciated, owing
to the more nutritivo quality than the
| corn preparations as articles of food,
many Of which are only "cOrn starches"
and lack the nutritive albuminoids-
flesh, blood, bone and brain forming
elements of nutrition. There is a nat
ural dislike by the cooks to stand over
fire stirring the Oatmeal grits," which
have to be boiled and stirred for long
time to keep it from burning and to get
sOftened, as tho hard skin prevents the
hot watcr dissolving out tho starch and
| gluten. The rolled or faxed oats is
easily cooked and easily digosted by the
most delicate man, woman or child, and
is uothing moro or less than pure oat-
meal, which is growing moro and moro
into favor. 1t only requires to be bet
ter known to be more popular as the
most desirable food for child, invalid or
robust man or woman. Finer meal is
made, which can be used in making
puddings, cakes, thickening soups,
broths, or suot and bread dumplings, of
higher nutritiye quality than any other
meal or wheat flour manufactured. 1t
is n speciality likely TO expand and grow
into an article of food of vast uses for
export. When treated by the new
process Of milling, the kiln drying does
not yield the same Scotch oatmeal-like
OdOr and taste as Scotch and English
oatmeal samples, but it the more easily
replaces other flour or meal in cooking,
and making aundry articles Of food in
which the high kiln dried and roughly
ground oatmeal cannot be used. The
nutriUve properties, however, are the
same, and moro palatablo to many in
valids or children,
Following up the subject compare
lively with the numerous and complete
analysis Of English and Scotch oats, un-
der tho direction of the late Prof. j. f.
| w. johnson, the eminent agricultural
chemist and geologist; by Prof. j. p.
Norton, of Yale College, laboratory of
| the Highland Society of Scotland, in
l6l5--the most elaborate and important
Investigations on record, either before
or since, deserve special notice-which
occupied eighteen months of constant
labor. Professor Norton found samples
! of Hopetown oats dried ct 212 degrees